YOUR SOLIN GENERATED RECIPE
Pan-Seared Venison Steak with Garlic Roasted Brussels Sprouts
Savor the robust flavors of lean venison steak, perfectly pan-seared to a delicious medium-rare with a slight crust. Accompanied by tender, garlic-infused roasted Brussels sprouts, this dish offers a harmonious blend of hearty protein and vibrant, earthy vegetables, creating a well-balanced meal that's both satisfying and nutrient-rich.
INGREDIENTS
6 ounces Venison Steak
1 cup Brussels Sprouts
2 cloves Garlic
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F to roast the Brussels sprouts.
Trim and halve the Brussels sprouts. Toss them in olive oil, minced garlic, salt, and pepper.
Place the Brussels sprouts on a baking sheet and roast for 20-25 minutes, stirring halfway to ensure even cooking.
Meanwhile, pat the venison steak dry with a paper towel. Season generously with salt and pepper.
Heat a skillet over medium-high heat. When hot, add the venison steak and sear for about 3-4 minutes on each side for medium-rare, adjusting time depending on thickness.
Allow the steak to rest for a few minutes after searing.
Plate the venison steak alongside the roasted Brussels sprouts and serve immediately.